Answer:
Can you tell me which grade are u in and is the question mcq or do u need to solve it?
Answer:
The correct answer is The criteria area easier to measure with the membership-based system.
Explanation:
Obviously by changing, for example, the money for memberships, companies save in some way the expense that would be to measure the performance of employees one by one. If the organization is measured globally, or perhaps by areas, there will be an overview of the fulfillment or not of the proposed objectives.
A membership system allows employees to be recognized in the same way, without individualism prevailing, leading to better rapport and teamwork.
Answer:
True
Explanation:
Brand positioning refers to creating and occupying a place in a prospective customer's mind with respect to a brand. It refers to a brand image created in the minds of prospective customers whenever they think of a brand.
For instance, when a customer thinks of Lacoste, it reminds him of the quality associated with it along with it's French connect.
Brand positioning helps an enterprise distinguish it's own brand from those of the competitors. Also, such an exercise reveals uniqueness of the brand i.e attributes specific of such a brand.
Answer:
"D" is the correct answer.
All of these.
Explanation:
NOTE: in this question, options part is missing, The option for the following question is :
b. Additions to business stock
c. firms' buy of equipment
d. All of the above
Gross Domestic Product is the overall financial or retail value of all completed production of goods and services in a specific period within a country.
formula to calculate GDP is as follow
GDP = C + I + G + NX
where C stands for Private consumption.
I stands for investment
G stands for government consummation
NX for net export (total export - total import)
GDP use to calculate countries total gross production during a particular year.
Answer:
The correct answer is option A.
Explanation:
Menu costs can be defined as the cost which is incurred by the firms because of changing prices. The size of the menu costs depends upon the type of firm.
There are some costs involved in printing menus, price lists, brochures, catalogs, and price tags, etc.
The concept of menu costs was given by Eytan Sheshinski and Yoram Weiss in 1977. It is used to explain price stickiness in a market.
In case the current price differs from the equilibrium price, the firms will change their price only if the additional revenue from a price change is able to cover menu costs incurred due to price change
